My Vegetarian Shepheard’s Pie

My Vegetarian Shepheard’s Pie is as good as the original. Nuterla soya granules and vegetables, spiced with meat masala, topped with spinach and chilli mashed potatoes. If you are not in India, you can substitute the soya granules for 2 cups of frozen soya mince and omit the steps 2.3 & 4.

For meat eaters: use 2 cups of fresh mince beef or minced chicken.

My Vegetarian Shepheard’s Pie Serves 4

You will need: 

500g potatoes    1tsp turmeric    salt    1 cup soya mince granules   3 cups water   1 onion chopped   1/2tsp garlic and ginger paste   1 ½ cups veg stock   1tsp meat masala    150g chopped carrot   1 green pepper chopped    50g sweetcorn    100g mushrooms sliced   100g pumpkin chopped    300g tomatoes skinned and chopped   1tbsp Worcester sauce   1/2tbsp soy sauce 1tbsp oil    1 onion chopped green chilli to taste   1tsp mustard seeds   100g spinach washed and chopped salt and pepper

Add salt and turmeric to a pan of water and boil the potatoes.

Add 3 cups of water to soya granules and bring to the boil. Boil for 2-3 minutes.

Drain the soya granules well.

Dry fry the soya, until all the water has evaporated.

In a pan, heat 1 tbsp. oil and fry the onion, garlic and ginger paste for 2-3 minutes.

Add the meat masala and 2tbsps of water to make a paste. Fry for a few minutes.

Add the soya mince.

Add all of the vegetables except for the potatoes and spinach.

Add tomatoes

Add stock

Add Worcester and soy sauce.

Bring to the boil, then cover and simmer while you prepare the mashed potatoes.

Mash the potatoes until smooth.

Heat ½ tbsp. oil in a pan and fry the onion, chilli and mustard seeds.

Add the spinach and fry until wilted. Season with salt and pepper.

Mix the spinach mixture into the mashed potatoes.

Transfer the soya mince mixture to an ovenproof dish.

Top with the mashed potatoes.

Cook in oven 200c/400f/gas 6 for 30-35 minutes or until the potatoes are browned.

Serve with spring greens or any cabbage.

Follow the video to make this yummy veggie Shepheard’s Pie

My Easy Homemade Soda Bread.

There is nothing I love more than freshly baked, homemade bread. But making your own bread can be time consuming. That’s why most days I make soda bread. It’s easy to make, quick and darn right yummy.

For special occasions, I add dried fruit and or nuts. Mixed herbs and/ or, sundried tomatoes and olives.

If you want the bread to be dairy free, you can substitute the milk with soy or almond milk.

Easy Homemade Soda Bread

Makes 1 loaf

350g plain flour      1 teaspoon salt      1 teaspoon baking

Soda (bicarbonate of soda)      300 ml milk     

1       tablespoon lemon juice or apple cider vinegar

1.     Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Dust a baking tray with a little plain flour.

2.     Put the measured milk into a bowl or cup and then add the lemon juice or vinegar and stir into the milk to make it curdle.

3.     In a mixing bowl, mix all the dry ingredients together thoroughly. Add the soured milk, and stir to combine.

4.     Keep stirring until the ingredients come together as a dough, then knead together to form a ball.

5.     Place the ball of dough on the baking tray and cut a deep cross in the centre. This helps the centre of the bread to cook properly.

6.     Cook for around 30 minutes until golden brown. Tapping the bottom, you should hear a hollow sound, this means the bread is cooked.

Jo's Poached Chicken Breast with Okra and Tomato Stew Served with Homemade Chapatis

JO’S Poached Chicken Breast with Okra and Tomato Stew Served with Homemade Chapatis

Serves 2

This is a great, healthy mid-week meal, and great favourite in the Rawson house.

Poached chicken breast, smothered in a medium spicy, tomato and coconut gravy. Served with homemade Chapatis to mop up that beautiful gravy

1.     Cook two chicken breast in water, in a slow cooker for 3 hours on low.

2.     Forty minutes before chicken is ready, make the Chapatis as they need to rest. (see recipe at the end)

3.     While proving make the okra and tomato stew as follows:                   

Okra and Tomato Stew

1tsp olive oil      1/2Tsp black mustard seeds      1/2Tsp cumin seeds

1 onion thinly sliced      1 green chilli deseeded and finely chopped      1Tsp garlic and ginger paste      200g chopped okra      good pinch of salt         1/4Tsp Turmeric powder      3Tsp coriander powder     

1/4-1/2Tsp Kashmiri paprika      250g chopped fresh tomatoes      1/2Tbsp tomato puree      Another good pinch of salt      ¼ Cup water    2Tbsp coconut milk powder     1/2 cup of water

                 

1.     Heat the oil over a medium heat. When the oil is hot, add the mustard and cumin seeds until they start to pop.

2.     Add the onion, chilli, garlic and ginger paste. (Take care when adding the paste, sometimes it spits back.) Fry until the onions are translucent.

3.     Add the okra and a pinch of salt. Cook for 10 minutes, stirring occasionally checking that the heat is not too high. You can now start rolling out your Chapatis.

4.     Add the spices, tomatoes, salt and water and stir gently. Then add the coconut powder and remaining water. Stir gently, cover and cook for another 5 minutes.  Or until the tomatoes are soft and sauce thickened. Cook the Chapatis.

5.     Take the chicken out of the slow cooker, place on plate and smother with the okra and tomato. Serve with my homemade Chapatis.  

Homemade Chapatis  

Serves 2

125g plain flour      1/2Tsp salt      100ml water      oil for greasing

1.     Place the flour and salt in a bowl and make a well in the centre. Gradually add the water. A little at a time, and mix to form a soft supple dough.

2.     Knead the dough on a lightly floured work surface for 10 minutes and then cover the dough and leave in a cool place for 30 minutes.

3.     Knead again and then divide into four pieces.

4.     Roll out each piece of dough, with a Rolling pin on a lightly floured work surface. You want them reasonably thin, otherwise they will not puff up.

5.     Grease a heavy based frying pan (or griddle) with a little oil over a moderate heat. Add one chapati at a time, pressing down firmly with a fish slice. You will see the dough start to blister and puff up. Turn and repeat on the other side. Place inside a clean tea towel to keep warm and soft. Repeat with all the other pieces of dough.

IF YOU WANT TO BE NAUGHTY! THEN BRUSH EACH CHAPATI WITH MELTED BUTTER/ OR GARLIC BUTTER, BEFORE SERVING.